A love letter:
My dear sweet pork,
Of all the recipes I’ve tried, I love you the most. You are sweet but also spicy. Very warm. And generous. And so very versatile. Will you be mine?
3-4 lb. pork butt or shoulder roast
2 8-oz. cans El Pato tomato sauce (found in the Hispanic Foods section)
1 8-oz. can tomato sauce
2½ c brown sugar
Wrap pork in tin foil. Place in crock pot. Pour ½ cup water around roast. Cover and cook on low for at least 8 hours. Remove pork and liquid from crock pot. Shred pork, discarding fat. Mix tomato sauces and brown sugar in crock pot. Stir in shredded pork. Cook an additional 2 hours on low. Serve in tacos, enchiladas, chimichangas, on salads, etc.